Basil Potato & Egg Salad

Name: Basil Potato and Egg Salad
Yield: 4
Cuisine: Fusion
Ingredients: red skinned potatoes; yogurt, low-fat; scallions, spring or green onions; mayonnaise; apple cider vinegar; dijon mustard; basil; salt; white pepper; eggs; turkey bacon

Basil Potato and Egg Salad recipe

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

POUND RED SKINNED POTATOES
new, scrubbed and quartered

CUP YOGURT, LOW-FAT

CUP SCALLIONS, SPRING OR GREEN ONIONS
minced

TABLESPOONS MAYONNAISE
low cal plus 2 ts

TABLESPOON APPLE CIDER VINEGAR
or red wine vinegar

TEASPOONS DIJON MUSTARD
or spicy brown mustard

TEASPOON BASIL *

TEASPOON SALT

⅛

TEASPOON WHITE PEPPER

LARGE EGGS
hard cooked, chopped

SLICES TURKEY BACON
cooked, crumbled *

Directions

In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15 to 20 min. Drain potatoes; let cool to room temperature.
Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving.